Neenish Tarts
For the pastry:
For the custard:
  • 400ml/13.5oz full cream coconut milk
  • 4 egg yolks
  • 1 tsp vanilla essence
  • 3 tsp maple syrup
  • pinch of turmeric
  • 3 tsp gelatine
For the topping:
  • ½ cup coconut cream
  • 150g /5oz dark chocolate
For the pastry:
  1. Preheat oven to 350°F or180°C.
  2. Follow the recipe but press the pastry out into 6 x 7.5cm/19” diameter tart dishes to form pastry shells.
  3. Bake 10 minutes then cool completely.
For the custard:
  1. In a double boiler, heat the coconut milk, reserving a few spoonfuls for dissolving the gelatine.
  2. When it is hot but not boiling, add the vanilla, turmeric and maple syrup and stir until dissolved.
  3. Remove from the heat.
  4. Beat the egg yolks in a bowl.
  5. A tbsp at a time, add the hot coconut milk to the eggs, all the while whisking.
  6. When it has all been added, pour back into the top of the double boiler and heat gently on the stove, continuing to whisk until it thickens. This takes a long time so be patient.
  7. Add the gelatine to the reserved coconut milk and heat gently to dissolve it.
  8. When the custard is ready, add the gelatine mixture which will finish the thickening when it is refrigerated.
  9. Cool down almost completely before pouring into the pastry shells.
  10. Place in the refrigerator to set.
For the topping:
  1. Heat the coconut cream gently in a saucepan.
  2. Break up the chocolate into smallish pieces and place in a heatproof basin.
  3. Pour the hot cream over the chocolate and let it stand for a while.
  4. Stir vigorously to a smooth paste.
  5. Gently spread the chocolate ganache over the set custard.
  6. Place in the fridge to set.
Recipe by The Low Fodmap Diet at